Cooking fish over a fire. Cooking fish over a fire on a grill and marinade for fish Fish baked in foil over a fire

Baked fish over an open-air fire is delicious, simple and easy. Under the influence of open fire from fruit trees, all the beneficial substances and taste are preserved in the fish pulp. For cooking you may need: a double grill with a handle, a grill, skewers, skewers, a homemade smokehouse. Fish varieties with high fat content are best suited for grilling.

On skewers

It is easy to fry perch, pike, salmon and other fatty fish on skewers. To do this, gut the carcass and salt it, without removing the scales and leaving the head. Light the fire, place the whole carcass on a skewer and stick it at an angle over the burnt coals of the fire from the fruit branches. This hiking method is suitable for avid fishermen and lovers of outdoor activities.

Perch

Soft, smoky perch with delicious grilled strips will decorate any feast, both at home and outdoors. The culinary process consists of the following products: a couple of perches, an incomplete glass of fragrant olive oil, a pinch of salt, 1 tsp. grainy Dijon mustard, bunch of shallots, 1 tsp. granulated sugar, a pinch of salt, a bunch of green basil, ¼ cup of wine vinegar.

Step-by-step method for cooking perch on the grill:

1. Gut the carcasses, cut off the fins, wash the meat and make 5-6 cuts on each side to the bone. Sprinkle the perch with salt and drizzle with a little olive oil. Preheat the grill.
2. Prepare basil sauce. To do this, mix basil with onion, salt, mustard and sugar. Pour in the vinegar and blend the sauce with a blender. Slowly add olive oil (not a full glass) to the sauce and beat the sauce for another 2 minutes. Grease the grill grate with oil and place the perch. Bake over heat on each side for 5 minutes.

Serve the finished treat in portions or on a large platter, topped with basil mayonnaise sauce.

Salmon

Cooking delicate red fish over a fire allows you to preserve all the beneficial substances and vitamins in the fish pulp. The appetizing strips on the fibrous meat turn out toasted and very beautiful. Necessary products: red fish (trout, salmon) - steaks 2 cm thick, lemon juice 1 tsp. for each steak, a mixture of fish seasoning - to taste, coarse salt - at your discretion, lemon slices and olives.

You can fry salmon according to the following rules:
Place tender steaks on a greased grill and fry on each side for 10 minutes until crispy. Salt the finished salmon steaks, sprinkle with salt and pour over lemon juice. Serve with citrus slices and olives.

Important! It is better to salt and season the salmon after frying, as pre-marinating will make the meat drier and tougher.

In foil on coals

If you cook fish over a fire in foil, all the juices will be retained in the meat, which will leave the fillet soft and very tender. For cooking, it is best to use meaty, moderately fatty salmon, trout or salmon.

Cooking method:
Wash the fish, cut the fillet from the carcass, rinse and dry with a towel. Salt the pieces and sprinkle with a pinch of freshly ground pepper. Chop a bunch of fresh dill, pass 2 cloves of garlic through a press and mix. Coat a piece of foil with 2 tbsp. l. odorless vegetable oil, place the fillet slices skin side down, place a mixture of herbs and garlic on the surface.

Cover the workpiece with a second piece of foil and secure it on the grill for 10 minutes on each side. Let the dish sit for a while, unwrap the foil and serve, sprinkling with lemon juice.

When baking, do not move the pieces so as not to damage the beautiful pattern on the meat.

Mackerel in foil on horseradish leaves

If you bake mackerel correctly, its taste will not differ from expensive varieties of fish. Necessary:

• fresh frozen mackerel – 2 carcasses;
• bulb;
• 2 tomatoes;
• a bunch of chopped parsley;
• lemon;
• freshly pounded pepper and fine salt - to taste;
• 4 leaves of horseradish;
• mayonnaise sauce - 3 tbsp. l.;
• Unflavored olive oil – 3 tbsp. l.

Culinary process:
Sprinkle cleaned, washed and dried fish with salt and pepper. Place lemon slices, sliced ​​tomatoes, branches of green dill with parsley, onion rings and mayonnaise into the belly of the carcass. Spread the carcasses with oil, place them on horseradish sheets and cover with the sheets on top. Wrap the workpiece in foil and press it between the grates. Cook on each side for 15 minutes.

Mackerel in foil will be aromatic, slightly spicy and spicy from horseradish leaves. Garnishing depends on what situation is foreseen. You can offer potatoes, vegetables and simply chopped fresh herbs.

Old recipe in clay

An unusual and camping recipe for baking fish in a fire. It is necessary to gut the carcasses, leaving the scales. Rub the inside of the carcass with salt, place an onion cut into rings in the belly, a little peppercorns and 1 bay leaf in each carcass.

Coat the fish with a 4 cm layer of clay and bury it in hot coals. Bake for 30 minutes. The scales in the finished fish will fall off along with pieces of baked clay. Fish baked in clay is served impressively in a clay coat. Serve a vegetable salad with the treat, and pour lemon juice over the pulp.

If desired, the carcass can be pre-wrapped with cherry, currant or nettle leaves

On a fire in the leaves

A delicious treat of river fish can be prepared in no time. Sprinkle the carcass without entrails with a mixture of fish seasonings and salt. Wrap the blanks in burdock, nettle or currant leaves and bury them in hot ashes. Bake for 5 to 10 minutes. Dig out the blanks and remove the sheet along with the skin. Serve this flavorful treat with baked potatoes and freshly chopped vegetables.

Smoking on the grill

If you smoke fish in an outdoor smokehouse, you can present the appetizing delicacy as a nutritious, moderately fatty and tasty snack for foamy beer. Required: 2 pcs. medium-sized perches, 3 tsp. soy sauce, 1 tsp. lemon juice and olive oil.

Hot smoked fish is prepared according to the following scheme:
Clean the carcasses from the insides, wash and dry with a napkin. Mix soy sauce with oil and lemon juice and coat the fish pulp with marinade and leave to marinate for 1 hour.

Build a fire on the grill, and when only coals remain from the firewood, place fruit tree chips soaked for 20 minutes and squeezed out on them. Place the carcasses on a wire rack and cover with a metal bowl. For medium fish, smoking lasts about an hour.

Perch pulp can be used as an additive to sandwiches, an ingredient in salads and fish casseroles, and also as an independent snack for beer.

Fisherman's fish soup with a burning firebrand

The stunning smoky aroma of fish soup is created by adding a burning fruit firebrand to the dish. Rich river fish soup over a fire is prepared from the following products: 1 kg of fish heads and fins, 3 liters of purified water, 700 kg of potato tubers, 1 kg of washed and gutted perches, a couple of onions, 2 carrots, a bunch of fresh parsley, a couple of bay leaves, small salt and freshly crushed pepper - to taste.

Detailed fish soup recipe:
Pour water into a cauldron and hang it over the fire. Place fish heads and other leftovers. Throw in 1 carrot, onion, bay leaf and pepper. After boiling, remove the foam and lower the boiling temperature, rake the fire a little. Cook for 40 minutes. Peel the remaining vegetables, cut the potatoes into quarters, chop the onion into rings, and chop the carrots into circles.

Important! At home, to taste the fish soup with smoke, you should light wooden splinters, let them burn out and throw them into the pan for 2-3 minutes.

Using a slotted spoon, remove the heads with fins and vegetables. Throw potatoes, chopped onions and carrots into the broth. Cook the soup for 15 minutes, add perch and salt the fish soup to taste.

Tear a bunch of greens with your hands and place in a pot. Remove a burning firebrand from the fire, shake off the ashes, extinguish it in a cauldron and remove it after 5 seconds. Fisherman's fish soup is served in portions with chopped herbs and a spoonful of sour cream.

For some piquancy, you can pour 50 g of vodka into the fisherman’s soup.

Mackerel in marinade

The marinade allows the fish flesh to remain juicy by sealing the liquid inside the fillet. The dish turns out soft and appetizing. Required: frozen mackerel carcasses – 3 pcs., Provencal mayonnaise – 1 glass, 2 tbsp. l. soy sauce, a pinch of a mixture of spices for the fish, black pepper powder, fine salt - to taste.

Mackerel fried over a fire is prepared according to the following scheme:
Divide the mackerel by cutting out the fillets. Prepare a marinade from the spices described. Marinate the fish pieces in the spicy mixture and leave for 1 hour. Light the fire, simmer until it reaches coals and place the fish fillets on a greased grate.

Fry for as long as it takes to get a golden brown crust (about half an hour) over the coals, turn over and fry the carcasses on the other side. Serve a nutritious fish treat with grilled vegetables, herbs and your favorite sauces.

conclusions

Cooking over a fire allows you to enjoy the pure and pleasant taste of fish with the aroma of camp smoke. Using a grill with a grate, you can easily prepare baked, fried and smoked fish with tender flesh and a crispy fried crust.

Lately, more and more often, instead of meat kebabs, people prefer to cook fish barbecue. This dish is healthier and contains fewer calories, so even people on a diet can enjoy a delicious dish baked on the grill. In this article, we’ll look at how to cook fish in foil over charcoal, what are the baking rules and cooking recipes.

Features of the dish

First of all, it should be noted the benefits of fish dishes fried over a fire. Fish products are known to be a source of large amounts of vitamins, microelements and Omega-3 fats necessary for the health of the body. The dish turns out tasty and healthy. The low calorie content of the food will allow everyone to enjoy being in nature, because now many adhere to the principles of a healthy diet and lifestyle, so they prefer to bake food rather than fry it.

Despite the fact that after boiling and frying the food turns out to be very tasty and rich, heat treatment has a negative effect on the quality of the resulting fish and its properties. Cooking in foil on the grill or coals allows you to preserve all the nutrients and vitamins. Another advantage of this processing is that there is no need to add oil, because even olive oil changes the taste of the food. Fish baked in foil over a fire turns out incredibly juicy, aromatic and rich in flavor.

To get a good dish, you should know how to bake it correctly. There are several rules that will help reduce cooking time and get a delicious dish. The principle of fire frying is to create an airtight package that will prevent steam and juices from leaking out. The foil should fit well to the carcass and completely cover it, so that during cooking the product retains liquid, vitamins and, as it were, bakes in its own juice. It is this condition that guarantees the low calorie content of the resulting dish.

It is important to monitor the integrity of the foil; it should be turned over very carefully so as not to tear. Even with a small puncture, the fish juice will leak out and the food will turn out too dry. But you shouldn’t press the foil too hard against the carcass so that there is room for steam and liquid to escape.

If you are unsure of the strength of the existing product, it is better to play it safe by wrapping the fish in two layers.

We can say that the result depends half on your meat wrapping skills. The packaging process itself is divided into three stages. First, you should spread out a large piece of foil and place the carcass on one edge. Next, the fish is covered with the second half, and the edges are well connected and clamped. It is important to ensure that there is no space between the seams. All that remains is to lightly compress the packaging, then send the fish to bake on the coals.

How to choose a product?

Any fish is suitable for frying over a fire - both freshwater and sea. You can catch it yourself in a river or pond near your dacha. The main thing is that the carcass is the right size. If there is too large a piece, it should be cut into steaks. The smaller the slices, the faster it will cook and will delight the family with its taste and appetizing smell. It will be good if you can get a fatter specimen for frying on the grill, since it contains more juice, and the food will turn out very soft and juicy. Mackerel, perch, trout, salmon and many other options are excellent for such heat treatment.

River fish

Sea fish

When choosing this option, it is recommended to choose a fresh product or slightly chilled one. If you buy frozen sea fish, you should pay attention to the layer of ice covering the carcass. The presence of a thin crust indicates the freshness of the product; a thick crust means that the product has been frozen several times; it is better to avoid it. The product should be defrosted exclusively naturally at room temperature or in the refrigerator.

Under no circumstances should you use a microwave or warm water to speed up the process. They may adversely affect the quality of the product. The juiciness, taste and richness of the final dish depends on the correctly selected specimen.

What spices should I use?

It is important to remember that when using salt, pepper and other spices for fish, you should not skimp on them. Since fish needs much more spices than meat. As a rule, black pepper, herbs and salt are usually used for the marinade. Coriander, basil and garlic are great. To obtain a piquant dish, it is recommended to use sweet paprika, lemon or orange zest, and mustard.

Modern grocery stores offer a wide range of spices specifically for fish. Basically, these are various mixtures of herbs that go well with any seafood. For the fatty version, lemon and oregano are considered mandatory. For greens, it is better to choose dill, cilantro or celery.

If you have a large carcass, professional chefs recommend adding vegetables to the belly, which will further soften the flesh and add zest to the taste. It can be zucchini, pumpkin, potatoes, onions, tomatoes and many others of your choice. A low-fat specimen can be pre-lubricated with oil, even butter, so that more juice comes out.

Cooking time

Each type of fish has a specific frying time. To begin with, fatty varieties are kept in the marinade for about fifteen minutes. In addition to lemon juice, you can also use Japanese sauce. Drier versions can be left in the dressing for an hour.

As a rule, fish in foil baked on the grill reaches the desired condition quite quickly. It turns out especially tasty right on the coals that have not yet cooled down. Medium slices are cooked for about twenty minutes, small ones for ten, and large whole fish will have to be cooked for at least forty minutes. Cooking time is the same for both grilling and grilling.

Recipes

There are many ways to bake fish on coals, each of which is good in its own way.

In the marinade

A simple and quick cooking recipe will allow you to enjoy the finished dish in a matter of minutes.

Components:

• 2 medium carcasses;
• salt and pepper;
• fish spices;
• 1/2 lemon;
• 150 g mayonnaise.

First you need to make the marinade. To speed up the cooking process, you can season the meat at home and then fry it outdoors. First of all, you should prepare the carcasses by cleaning and cutting them, then rinse them thoroughly and make shallow cuts. This will help the marinade soak the pulp better. In a small bowl, mix mayonnaise with fish spices: you can use an Italian mixture of herbs, which is great for seafood and fish. Salt and pepper the mixture, then pour in lemon juice and mix the ingredients again.

Carcasses seasoned with sauce must be left to soak for at least half an hour. If you put the fish in the refrigerator, the marinating time can be increased to two hours. The longer the fish is in the sauce, the juicier it will be. The prepared product should be wrapped in foil, wrapping it twice just in case. Next, the carcass is sent to the grill and baked over the coals.

You can choose the second option of frying directly in the ash. In an extinguished fire, you need to rake the coals, put a dish in the hole, and then fill it up. The food comes to perfection thanks to the heat remaining after the fire.

With pepper

Ingredients:

• 1 large carcass;
• 3 cloves of garlic;
• 3 tbsp. l. olive oils;
• spices for fish;
• salt and pepper;
• 50 grams of butter;
• 1 red bell pepper;
• 1/2 lemon;
• cilantro and dill.

In a small bowl, mix olive oil, spices, salt and pepper and add pressed garlic. Rinse the prepared carcass thoroughly in cool water, making shallow cuts. Coat the fish with the dressing inside and out, then set aside to soak for twenty-five minutes. Place the seasoned piece on foil, put greens and lemon slices in the belly.

Wash the pepper, remove the tail and seeds, then cut into thick strips. Place a piece of pepper in each slot. Cut the butter into slices and place on top of the carcass. Wrap the piece in foil and place it in the ash to bake. It is important to get the seafood on time so as not to dry it out.

Serve fish with vegetables and baked potatoes. In nature, this is done directly in foil. For a more beautiful presentation, you can place the finished carcass on a bed of lettuce leaves.

For a recipe for cooking fish in foil over charcoal, watch the following video.

FISH COOKED IN PAPER
1. Fish baked over a fire in paper
There is an old way of baking fish in parchment paper in the field.
conditions. Any baked fish is good if it is cooked skillfully.
Scaled, gutted and washed fish, whole or cut into pieces,
rub with table salt, grease with butter or vegetable oil.
For taste and smell, add chopped herbs (onion, parsley) inside the fish.
Bay leaf. Then wrap the fish tightly in several layers of parchment paper,
moistened with water (you can also use aluminum foil or ordinary
paper), and bury it in hot ashes, and throw hot coal from the fire on top.
After about an hour (depending on the size of the carcass), remove the fish from the paper
and check its readiness.
If you can separate the meat from the spine with a fork and, moreover, it does not have
pink color, the dish is ready.
2. Freshly caught fish medium size, salted quickly, can be sprinkled with fresh
dill or various seasonings. Wrapped in newspaper (or paper).
Fish should not be gutted or cleaned.
It is generously moistened with water and the resulting package is placed in the fire and filled up
coals. Cooking time depends on the size of the fish and the condition of the coals (hotter,
than for barbecue, about the same as for baked potatoes) - usually from 5 to 10 minutes.
Then the coals are raked, the bag is pulled out, unfolded, the scales remain
stuck to the paper and the fish cooked in its own juice is in front of you.

3. Scaled fish gut, wash. Rub lightly with salt, wrap
in thick paper or a rag, moisten one side with water and place in the hole,
dug in hot ashes, wet side up.
Cover with hot coals. In about 1-1.5 hours the fish will be ready.
Cooking time depends on the size of the fish and the state of the fire.
With this method of cooking fish, it is advisable to use food-grade aluminum
foil.
4. It is best to cook fish according to this recipe weighing up to 1 kg.
Gutted fish with gills removed, but with scales, rinse thoroughly,
trim the fins, rub the inside moderately with salt, coat with a layer of greasy clay
1-1.5 cm and bury it in the hot coals of the fire.
In half an hour or a little longer the fish will be ready.
All this time there should be hot coals in the fire. Fish being taken from the fire
free from the coating, removing it along with the scales.
5. Fish baked in paper
Light a fire on the sand. Gut the fish, do not remove the scales, grate the inside
salt, add spices. After the fire has heated the sand well, bury it in it.
fish wrapped in several layers of wet paper, light a fire on top.
The dish will be ready in 40-50 minutes.
You can cook fish in the hot coals of a fire in the same way.
6. The method is simple and gives good results.
Pike and large perch are often prepared this way. The fish is gutted and salted.
You can put spices and oil inside the fish to taste.
First, the fish is wrapped in parchment paper, and then in several layers
newsprint. Some people wet the paper with water.
The bundle is placed on hot coals. When the paper is completely charred, fish
take it out of the coals, clean its surface, and it is ready for use.

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26.04.16

When going on a picnic or barbecue, most often preference is given to meat, but they forget about fish. But cooking fish over an open fire is a pleasure. Small fish can be put on a skewer and cooked whole, steaks or fillets can be baked well on the grill, and what kind of fish kebab you get will rock you! And in general, fish cooked on fire turns out tender, juicy with a crispy crust - how can you resist such a temptation? The only thing you need to know is some secrets of cooking fish over an open fire.

Step 1. - choosing fish

Where to buy fish for cooking over an open fire? Now this question is very relevant. The most delicious dishes are made from fresh fish. Therefore, you should buy it only in trusted places. A supermarket and market are ideal. Choose fattier fish with dense meat. The ideal option is salmon, salmon, tuna. But both tender halibut and sea bass are perfect for cooking over a fire. It is best to bake a whole fish, with head, tail and fins, without cuts or punctures. Whole baked sea bass, mackerel, sea bream and river trout look very impressive. You can bake fish in small pieces, for example, on a grill or skewers. Fish kebab turns out incredibly tasty and aromatic.

Step 2 - preparing the fish

Now let's start preparing the fish. First, let's check the fish and make sure it doesn't have any damage. Now you need to decide how to cut it. Fish can be baked whole; large fish are better cut into steaks; for barbecue, fish should be cut into portioned pieces of the same shape. If you want to bake whole fish, you will need a special fish-shaped grill or aluminum baking dish; it is perfect for grilling or grilling. More tender ones - cod or halibut - are best baked in foil. If you want to surprise your guests, buy banana leaves in advance (if possible). You can also bake fish in them, and when prepared in this way, it looks great on the plate.

Now we need to decide how we will cook the fish. If you decide to bake whole salmon or salmon, it should be salted, peppered, sprinkled with lemon juice, placed in a greased form or grill, adding a couple of sprigs of aromatic herbs. If you are cooking halibut or cod in foil, add thyme and a couple of cloves of garlic. Steaks can be marinated in advance for 10 minutes in white wine and herbs. I do not recommend marinating the pieces intended for barbecue; just salt and pepper them (preference is better given to white pepper), but sprinkle them with lemon juice while cooking over the fire.

Step 3. - preparing inventory

We will prepare the barbecue, coals, barbecue or grill in advance. In any case, the grate on which you will fry the fish must be clean and its size is comparable to the size of the fish. The bars of the grill should be such that pieces of fish do not fall through. If you decide to bake whole fish directly on the grill, you should first grease it with vegetable oil: this will prevent burning. You must remember that in this case you can only turn the fish from one side to the other once, otherwise it will fall apart. Barbecue connoisseurs prefer to grill fish longer on one side than the other. The result is a delicious crust. But grilled fish is cooked under the lid of the frying pan closed - this way it cooks better.
Fish cooked over fire tastes best when it has a hint of smoke. Therefore, experts recommend using raw cedar firewood to cook fish over the fire: they produce a lot of smoke, which the fish absorbs. And here's another secret: fish can be wrapped in cedar bark soaked in water. Moisture will prevent the bark from burning quickly, and pieces of fillet, steaks or fish carcasses will be saturated with smoke and acquire a memorable aroma.

Step 4. - cook the fish on the fire

Remember the main rule of cooking delicious fish over an open fire - do not cook the fish for a long time! Fish that is overcooked loses its shape, becomes dry and tasteless. Watch the appearance, it will tell you when the fish is ready. So, if the steak or fillet is already opaque in the center, then it’s time to remove the fish. A formula has been experimentally derived: 3-4 minutes of cooking per 1 cm of piece thickness. Fish fillets or steaks from halibut, tuna, salmon up to 1 cm thick are cooked for 3-5 minutes over an open fire, pieces 2 cm thick - 8-10 minutes.
If you bake whole fish, then carcasses weighing up to 500 g should be cooked for no more than 15-20 minutes over medium heat, without exposure to flame; larger carcasses should be cooked for 20-30 minutes.

1.1. Make a bonfire. Gut the fish, leaving the scales behind. Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire on top. There is no need to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

1.2. Rub the prepared fish with salt inside and out, coat it with oil, wrap it in maple leaves, and then tie it in a clean rag soaked in vegetable oil, tie it with twine, coat it with clay and put it in hot ash. Carefully turn over from time to time. The readiness of the fish can be determined by the cracking of the clay.

1.3. To do this, the cleaned and gutted carcass, rubbed with salt and fat, must be wrapped in cabbage or maple leaves, and then in a clean rag soaked in vegetable oil, tied with twine and coated with a 2-3 cm layer of clay, placed in hot ashes under the coals of a fire. After 15-20 minutes, the fish should be turned over to the other side, and after another 40 minutes it will be ready.

1.4. Take a medium-sized fish (for example, pike or bream up to 1.5 kg), salt it, cover it with a layer of wet clay 3-4 centimeters thick. Feel free to place it in the fire on a thick layer of coals. And keep the fire burning for at least an hour. After this, remove the “clay” fish from the fire, break the clay and take out the finished fish with amazing taste. By the way, its scales remain on the clay.

2 METHOD FISH COOKED IN FOIL

2.1. Fish cooked in foil. Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap. Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

2.2. Fish with cheese in foil. Take any large fish, cut into pieces, rub with salt and seasonings, sprinkle with lemon juice, if desired, you can make cuts in the pieces and add pieces of cheese, wrap in foil, cook in the coals of the fire for about 15 minutes.

3 METHOD FISH COOKED IN PAPER

3.1. There is an old way of baking fish in parchment paper in camp conditions. Scaled, gutted and washed fish, whole or cut into pieces, rub with table salt and grease with butter or vegetable oil. For taste and smell, add chopped herbs (onion, parsley) and bay leaf inside the fish. Then wrap the fish tightly in several layers of parchment paper moistened with water (you can also use aluminum foil or plain paper), and bury it in hot ashes, and throw hot coal from the fire on top. After about an hour (depending on the size of the carcass), remove the fish from the paper and check its readiness. If you can separate the meat from the spine with a fork and, in addition, it is not pink, the dish is ready.

3.2. Freshly caught medium-sized fish is salted quickly and can be sprinkled with fresh dill or various seasonings. Wrapped in newspaper (or paper). Fish should not be gutted or cleaned. It is generously moistened with water and the resulting package is placed in the fire and covered with coals. Cooking time depends on the size of the fish and the condition of the coals (hotter than for barbecue, about the same as for baked potatoes) - usually from 5 to 10 minutes. Then the coals are raked, the package is pulled out, unfolded, the scales remain stuck to the paper and the fish is cooked in its own juice in front of you.

3.3. Gut the scaled fish and rinse. Rub lightly with salt, wrap in thick paper or a rag, moisten one side with water and place in a hole dug in hot ashes, wetted side up. Cover with hot coals. In about 1-1.5 hours the fish will be ready. Cooking time depends on the size of the fish and the state of the fire. With this method of cooking fish, it is advisable to use food-grade aluminum foil.

3.4. It is best to cook fish according to this recipe weighing up to 1 kg. Gutted fish with gills removed, but with scales, rinse thoroughly, trim off the fins, rub the inside to a reasonable degree with salt, coat with a layer of greasy clay with a layer of 1-1.5 cm and bury in the hot coals of the fire. In half an hour or a little longer the fish will be ready. All this time there should be hot coals in the fire. The fish is removed from the fire, freed from coating, removing it along with its scales.

3.5. Light a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.

3.6. Pike and large perch are often prepared this way. The fish is gutted and salted. You can put spices and oil inside the fish to taste. First, the fish is wrapped in parchment paper, and then in several layers of newsprint. Some people wet the paper with water. The bundle is placed on hot coals. When the paper is completely charred, the fish is removed from the coals, its surface is cleaned, and it is ready to eat.

4 METHOD FISH COOKED IN PLANT LEAVES

4.1. Wrap the fish in a burdock leaf (you can use foil, newspaper or wrapping paper, but the paper will need to be moistened), and bury it in the hot ashes of the fire. Light a small fire on top again. Cooking time depends on the size of the fish and the condition of the coals (they should be hotter than for a barbecue, about the same as for a baked potato) - usually from 5 to 10 minutes. Then the coals are raked, the bag is pulled out, unfolded, the scales remain stuck to the paper, and in front of you is a fish cooked in its own juices. Highly recommended for winter fishing enthusiasts. By the way, you can throw the potatoes into the ashes at the same time - it will be a side dish.

4.2. Baked “in wild berries”. Large fish (preferably pike perch) are gutted, washed and salted from the inside. Then they put several peas of allspice and a bay leaf into the carcass. 3-4 cloves of garlic and fill the remaining free space with lingonberries or cranberries. Having tied it with twine or fishing line, the carcass is wrapped in several layers of wet paper and placed in the ashes under the coals of the fire. After 30-40 minutes (during this time the bag is turned over 5-6 times) the fish is ready. Eat it cold!

5 METHOD MEAT (FISH) FRIED BETWEEN STONES

5.1. Two large flat stones must be placed horizontally in the fire, one on top of the other. Place a few pebbles between them to create a primitive camp stove-frying pan. Heat these stones well, remove the firebrands, ashes and coals, and place pieces of meat (after salting them) in the gap between the flat stones. Determine the readiness of the meat by its delicious aromatic smell and rosy appearance.

5.2. They select a flat stone slab, wash it and build a fire around it. When the stove is well heated, the fish prepared for frying (gutted, salted, with spices in the abdominal cavity) is placed on it. After about a quarter of an hour, turn it over. After the same amount of time, the fish will be ready to eat.

6 METHOD FISH COOKED ON THE ROZHNE

6.1. The fish is gutted, the scales are left, the inside is rubbed with salt, and it is threaded through the mouth to the caudal fin onto a pointed stick, which is stuck obliquely into the ground near the fire. The distance from the fire will be optimal when you can withstand the heat with your hand for 2-3 seconds. Turn the carcass from time to time to ensure even browning. The finished fish is easily separated from the scales.

6.2. Optimal use of small catches of small fish.

From the network.
And most importantly, the only additional component needed is salt.
The caught fish is gutted, cleaned, and washed. You should always gut fish and remove the gills. In the following, I will especially note those rare cases when this is not necessary. Perch about the size of a tablespoon and smaller can be gutted quickly and easily with your finger. To do this, holding the fish in your left hand, with its back to your palm, carefully insert the index finger of your right hand under the gills, press the fish in the area of ​​the larynx with your thumb and, with one effort, remove all the entrails and gills. There is no point in cleaning perches. In Karelia, the Arkhangelsk and Vologda regions, it is generally not customary to clean perches. And easy-to-clean fish should be cleaned. There's no point in being lazy.

Salty.
The salting process is reminiscent of rubbing fish with salt. It is necessary to rub thoroughly, especially the internal cavity. To fry, smoke, or dry large fish after salting, you need to lie under pressure and give juice (brine). The larger the fish, the longer it takes to salt. Before further use, the fish must be washed from the brine, slightly dried, or at least allowed to drain. Fresh brine can also be used to salt fish. The brine concentration is determined by the potato. Ideally, potatoes dipped in brine are only half-simmered. To salt fish, use only non-iodized salt!

Gets into trouble.
Rozhon is a splinter split in half at the top. The fish opens up like a book and gets hooked. In practice, it is impossible to achieve such splitting, so an ordinary twig made from non-carcinogenic wood is used. When using a twig, the unwrapped fish is pierced from the sides with the twig, fixing the flat position. The fish on the rod is located near the fire, i.e. twigs with fish are stuck near the fire as close as possible to the fire or coals. Where it stays until ready. Readiness is determined by the whites of the eyes. The cooking process can be continued longer. You can make the fish look like a cracker. Who likes it more?

7 METHOD OF FRYING FISH ON SKETCHES

7.1. Predatory fish (pike, pike perch, perch), are cleaned (although some are not cleaned), gutted, salted in the abdominal cavity, bay leaves and peppercorns are placed, the outside is not salted, they are hooked by the head on a stick, and placed over a fire (almost burnt out, but still not on the coals).

7.2. Cooking fish on skewers (like a spit - Translator's note) over a fire is simple and at the same time convenient. You can fry perch, pike, salmon and other fish on skewers. The fish is gutted and salted, but the scales are not removed and the head is not separated. The whole fish is placed on skewers. It is held over burning coals or a skewer with fish is stuck into the ground, tilted closer to the coals. The fish must be kept at a certain distance from the coals so that it does not burn, but is evenly fried.

8 METHOD FISH ON SPIT

8.1. Mostly sturgeon fish is fried on a spit. To do this, pieces of fish are steamed, washed, put on a metal skewer, greased with sunflower or olive oil and fried over burning coals over a flame.

8.2. The fish is gutted, the scales are not removed, cut lengthwise and then crosswise into portions, salted and strung on a skewer or rod interspersed with onions cut into rings and pieces of lard. The ends of the skewer or rod are placed over the coals on stands. The distance to the coals should be at least 5 cm. Fry for 8-10 minutes, turning the carcass from time to time so that it cooks evenly. The fish is ready if it peels off the scales easily.

9 METHOD FISH ON WIRE

You will need 500 g of fish, ground pepper, 25 g of butter, salt. Clean the fish, gut it, rinse, grate with salt and ground black pepper, add oil, wrap in foil, place it on a wire device and fry for 30 minutes, turning the fish over from time to time.

10 METHOD OF COOKING FISH ON A BOARD NEAR A FIRE

With this method of frying fish, a truly delicious dish is obtained from many types of fish. The fish is gutted, removing the head. The fish is cut along the back to the tail, but the belly is not cut open. When unfolded, the fish is laid skin down on a wide board, attaching the edges of the fish with pointed wooden dowels, for which holes are first pierced with a knife.

The heat from the flame and hot coals of the fire should be intense. The board with the fish is placed next to the fire, slightly tilted. The board should be at such a distance from the fire that the fish fry as slowly as possible. Large salmon weighing 15 kg is fried until cooked for at least 6 hours.

According to the old rules, with this method of frying fish, it is recommended to burn a fire with alder wood and place the board with the fish from the fire at a distance of two axes. During frying, the fish should be periodically sprinkled with brine. Despite the cooking time, it’s still worth trying to fry fish this way - the result justifies the effort.